Chicken Rotel

Perfection.  The only word necessary to describe this pasta recipe.  Make it NOW.

Prep Time     30 Minutes
Bake Time    30-40 Minutes
Makes           6-8 Servings

Ingredients:

3-4 chicken breasts
1 green pepper, chopped
1 white onion, chopped
3/4 stick of margarine
8 oz spaghetti noodles
1 can Rotel tomatoes, drained
1 tbsp Worcestershire
1 lb Velveeta

Directions:

1.  Cook 3-4 chicken breasts in about 2.5 quarts of water.  Save 3 – 3 1/2 cups of the chicken broth for cooking the spaghetti.

2.  In a skillet, saute the green pepper and white onion in 3/4 cup of margarine.

3.  After removing the cooked chicken, cook the spaghetti in 3 cups of leftover chicken broth.

4.  Leave spaghetti in broth and add drained Rotel tomatoes and Worcestershire; cook until thickened.

5.  Cut the Velveeta cheese into smaller squares and add; stir until melted.

6.  Add the peppers and onion.

7.  Tear the cooked chicken apart and add to the spaghetti mixture.  Salt and pepper well.

8.  Pour into a 9×13 baking dish and bake at 325 degrees for 30-40 minutes.  Remove from oven and let pasta set about 10 minutes before serving.

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20 thoughts on “Chicken Rotel

  1. Made it and it is amazing!!! Realized half way through the day today I forgot the Worcestershire sauce but it was still super yummy!

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    • The first two times we made this we purposefully forgot the Worcestershire sauce and still absolutely loved it! Glad you enjoyed it! By far one of my favorite recipes! 🙂

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    • Leave it as you should only be using the 3 – 3 1/2 cups of water from the leftover broth from cooking the chicken to make the spaghetti. Does that answer the question? 🙂

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  2. Pingback: chicken ro-tel pasta (a.k.a. chicken spaghetti) | frozen pizza, again?

  3. My family made this growing up. Only difference is I boil and debone a whole chicken which has a lot more flavor than just breasts and use real cheese. Thanks for reminding me of this recipe. Having a lunch with family and friends Sunday and this will be a perfect crowd pleaser.

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